TW201320905A - Acidic liquid seasoning containing flax - Google Patents

Abstract

This invention provides an acidic liquid seasoning containing flax, capable of sufficiently maintaining the unique aroma of flax even after being stored for a long time. The liquid seasoning of this invention comprises flax, acetic acid, and at least one selected from the group consisting of butyric acid, hexanoic acid, and 6-methyl-5-hepten-2-one.

Description

Acidic liquid seasoning containing flax

The present invention relates to a liquid seasoning, and more particularly to an acidic liquid seasoning containing flax which is sufficient to impart aroma unique to flax even after long-term storage.

The acidic liquid seasonings such as mayonnaise and salad dressing are seasonings which impart a refreshing taste to the mouth by various flavors and sourness. It can be used in a variety of ways, such as vegetable salad for tomatoes, lettuce, cabbage, corn, apple salad, apple, kiwi, orange, and other hot pot dishes. A versatile seasoning for all kinds of dishes such as boiled potatoes, tofu dishes, or sauces for meat dishes. Therefore, among various acidic liquid seasonings, the use of fresh and sour acetic acid, and the acidic liquid seasoning containing flax, which is characterized by the unique aroma of flax, has been well received by everyone.

However, the acidic liquid seasoning containing flax using acetic acid is very delicious when it is just cooked, but after a long-term storage, the unique aroma of flax easily disappears over time. For example, when it is circulated in a large country like China or its neighboring countries, because the long-term storage or the temperature in a tropical or cold region is not fixed, the unique aroma of the flax is easily deteriorated, and the fragrance cannot be sufficiently maintained. Delivered to the hands of consumers.

A technique that maintains the unique aroma of flax, for example, as a technique for maintaining the aroma of flax flavors for a long period of time, revealing the seal of flax aroma in a specific material A flax flavor for use in an acidic liquid seasoning of Chengzhi Capsule (refer to Patent Document 1). However, because the manufacturing method of the technology is cumbersome and costly, it is difficult to claim that it satisfies the needs of consumers.

[Previous Technical Literature] [Patent Document]

Patent Document 1: JP-A-2007-14252

The present invention has been made in view of the above-described background art, and an object thereof is to provide an acidic liquid seasoning containing flax which can sufficiently retain the aroma characteristic of flax even after long-term storage.

In order to solve the above problems, the inventors of the present invention have tried to review the results and found that the specific compound not originally contained in the natural flax is contained in the acidic liquid seasoning containing flax, and it is unexpectedly possible to maintain the flax-specific characteristics even after long-term storage. The aromatic acid seasoning containing flax is prepared to complete the present invention.

That is, according to one form of the present invention, a liquid comprising a mixture of flax, acetic acid, and at least one selected from the group consisting of butyric acid, caproic acid, and 6-methyl-5-hepten-2-one is provided. seasoning.

In the form of the present invention, it is determined by Gas Chromatography-Mass Spectrophotometry. In the aroma component of the liquid seasoning, the peak area ratios of butyric acid, caproic acid, and 6-methyl-5-hepten-2-one satisfy the following conditions (a) with respect to the peak area of acetic acid. (c) Any one or more of them is appropriate.

(a) Butyric acid: 0.0001~0.02

(b) Hexanoic acid: 0.0001~0.05

(c) 6-Methyl-5-hepten-2-one: 0.00001~0.005

In the form of the present invention, the content of the acetic acid is preferably 0.1 to 2% by mass based on the total amount of the liquid seasoning.

In the form of the present invention, the liquid seasoning is preferably further contained in a flax flavor.

In the form of the present invention, the liquid seasoning is preferably an oil-in-water type emulsified liquid seasoning.

In the form of the present invention, the liquid seasoning preferably contains egg yolk.

In the form of the present invention, the egg yolk is preferably egg yolk treated with phospholipase A.

According to the present invention, it is possible to provide an acidic liquid seasoning containing flax which can sufficiently retain the aroma characteristic of flax even after long-term storage. In this way, it is expected to further expand the market for processed foods blended with flavour-containing acidic liquid seasonings.

[The best form for implementing the invention] Liquid seasoning

The liquid seasoning of the present invention comprises a mixture of flax, acetic acid, and at least one selected from the group consisting of butyric acid, caproic acid, and 6-methyl-5-hepten-2-one. It is preferable to contain at least two kinds selected from the group consisting of butyric acid, caproic acid, and 6-methyl-5-hepten-2-one, and it is preferable to contain three kinds. The liquid seasoning is blended with acetic acid, preferably pH 6.5 or less, and preferably 4.6 or less acidic liquid seasoning. Containing flax and blending acetic acid, it is very delicious when it is made, but after long-term storage, the unique aroma of flax easily disappears over time, containing at least one selected from butyric acid, caproic acid, and 6-methyl. The group of -5-hepten-2-one can solve this problem.

Further, any of butyric acid, caproic acid, and 6-methyl-5-hepten-2-one is not a component originally contained in natural flax. Characteristic flavor contained in butyric acid cream, cheese, ginkgo, etc., characteristic flavor contained in caproic acid cream, etc., and characteristic flavor contained in 6-methyl-5-hepten-2-one tomato. The present inventors have found that butyric acid, caproic acid, and 6-methyl-5-hepten-2-one, which are not originally contained in natural flax, enhance the aroma unique to flax, and such liquid seasonings contain such aroma. The method of allowing the liquid seasoning to contain butyric acid, caproic acid, and 6-methyl-5-hepten-2-one is not particularly limited, and examples thereof include a method of blending a food or food additive containing the components. .

The liquid seasoning of the present invention is determined by the Gas Chromatography-Mass Spectrophotometry, which is described in detail later, with respect to the peak area of acetic acid, butyric acid, caproic acid, and 6 The peak area ratio of -methyl-5-hepten-2-one is preferably one or more of the conditions (a) to (c) described below.

(a) Butyric acid: 0.0001~0.02

(b) Hexanoic acid: 0.0001~0.05

(c) 6-Methyl-5-hepten-2-one: 0.00001~0.005

It is especially preferable to satisfy any one of the conditions (a) to (c).

(a) Butyric acid: 0.0005~0.01

(b) Hexanoic acid: 0.001~0.02

(c) 6-Methyl-5-hepten-2-one: 0.00003~0.0015

It is more preferable to satisfy any one of the conditions (a) to (c).

(a) Butyric acid: 0.0007~0.005

(b) hexanoic acid: 0.0015~0.01

(c) 6-Methyl-5-hepten-2-one: 0.00005~0.001

When the peak area ratio of butyric acid, caproic acid, and 6-methyl-5-hepten-2-one is within the above range with respect to the peak area of acetic acid, a more intense aroma of flax can be felt.

The flax content used in the liquid seasoning of the present invention is not particularly limited as long as it has a flavour characteristic of flax, but it is preferably 2 to 20% by mass, more preferably 3 to 20% by mass. When the flax content is 2% by mass or more, it has a strong aroma characteristic of flax from the time of preparation, and even after long-term storage, the aroma unique to flax can be maintained. When it is 20 mass% or less, the effect of enhancing the unique aroma of flax can be exhibited more.

The flax used in the present invention is not particularly limited, and examples of the raw flax include white flax, golden flax, black flax, and tea flax. The flax form used in the present invention is not particularly limited, and may be in the form of whole grains, or may be a stone mortar, a colloid mill, a food chopper, or an emulsification disperser. (MILDER), roller pulverizer, etc.

The liquid seasoning of the present invention may be blended with a fragrance. The term "perfume" means a natural flavor such as an essential oil, a rosin, a recycled flavor, an extract, or the synthetic flavor, or an artificial flavor of a synthetic ester, an alcohol, an aldehyde, a ketone or the like which is not found in nature, or Any of the natural identical flavors produced by the compounds present in nature in the synthetic fragrance. As the fragrance for blending the liquid seasoning, a natural flavor or a natural identical flavor is preferred, and a natural identical flavor is preferred. However, when a perfume is generally used, on the other hand, the strength of the aromatic component becomes stronger, and since a specific component is selected, there is a problem that it is unnaturally aroma compared with the natural aroma.

The liquid seasoning of the present invention is preferably a blend of flax flavors. The so-called flax flavor refers to the recovery of the aroma component from flax, or the artificial aroma of the flax characteristic of pyrazine. When the flax flavor is blended in the liquid seasoning of the present invention, any one of butyric acid, caproic acid, and 6-methyl-5-hepten-2-one contained in the liquid seasoning of the present invention is combined with flax. Flavored flavors not only have the effect of maintaining the unique aroma of flax, but also unexpectedly remove the unnatural aroma of the aforementioned unique problems of the fragrance.

The wetting amount of the flax flavoring agent used in the liquid seasoning of the present invention is as long as it is blended to obtain the aforementioned interaction with butyric acid, caproic acid, and 6-methyl-5-hepten-2-one. 0.01 to 10% by mass is preferred, and preferably 0.01 to 3% by mass.

The pH of the liquid seasoning of the present invention, even if the pH is lowered to highlight the acidity The effect of maintaining the aroma of flax can still be obtained, so that the effect can be exerted at a lower pH. The pH is preferably from 3.5 to 6.5, preferably from pH 3.5 to 4.6, and most preferably from pH 3.8 to 4.6. When the pH is 3.5 or more, the aroma of flax can be maintained even if the acidity is emphasized. If it is pH 6.5 or less, the aroma of flax can be highlighted by the sour taste.

The amount of the acetic acid impregnated in the liquid seasoning of the present invention is preferably 0.1 to 2% by mass, more preferably 0.1 to 1% by mass, more preferably 0.3 to 1% by mass, and most preferably 0.3 to 0.9% by mass. When the amount of permeation of acetic acid is 0.1% by mass or more, it is possible to impart a refreshing sourness to acetic acid to the liquid seasoning. When it is 2% by mass or less, the aroma of the flax can be imparted without excessively highlighting the sourness of acetic acid.

The acid material used for the liquid seasoning of the present invention is not particularly limited, and examples thereof include organic acids such as citric acid, malic acid, lactic acid, and sorbic acid, inorganic acids such as phosphoric acid and hydrochloric acid, and lemon juice and apple juice. , orange juice, lactic acid yeast, etc.

The liquid seasoning of the present invention preferably contains sorbic acid and/or a salt thereof. The content of the sorbic acid and/or its salt in the liquid seasoning is not particularly limited as long as it can be obtained by interaction with acetic acid, but it is preferably 0.01 to 1% by mass, more preferably 0.02 to 0.5% by mass. .

The mass ratio of acetic acid to sorbic acid and/or its salt in the liquid seasoning of the present invention is preferably 1:0.005 to 1:1, and particularly preferably 1:0.01 to 1:0.5. When the mass ratio of acetic acid to sorbic acid and/or a salt thereof in the liquid seasoning is within the above range, the effect of maintaining the flax fragrance is excellent.

The method for the determination of acetic acid and sorbic acid and/or its salt is based on the "Investigation Focus of Nutritional Representation" (edited by the Japan Food Analysis Center). Issued on October 20, 2007) The method for the determination of organic acid molecules by high performance liquid chromatography (HPLC) is disclosed. Specifically, for example, sorbic acid in an aqueous solution and/or a sorbic acid molecule in which sorbic acid is present is extracted with perchloric acid and quantified by high performance liquid chromatography (HPLC method) by ultraviolet absorption of an organic acid.

The liquid seasoning of the present invention is preferably an oil-in-water type emulsified liquid seasoning for maintaining the unique aroma of flax. Emulsifying and dispersing edible oils and fats, sealing the aromatic components of flax in oil droplets, and then maintaining the unique aroma of flax after long-term storage.

The oil-in-water type emulsified liquid seasoning is, for example, mixed with an acid material such as acetic acid or citric acid, and an emulsified material such as starch, gum, egg yolk, or sucrose fatty acid ester in water, and stirred with a stirrer or the like. The oil and fat are injected, coarsely emulsified, and then homogenized by a processor having a good shearing force.

The blending amount of the edible fat and oil used in the liquid seasoning of the present invention may be any amount as long as it is a blending of the aromatic component of the sealed flax in the oil droplets, preferably 1 to 70% by mass, and preferably 5 to 50% by mass. Good, better by 15~50% by mass.

The edible fat or oil used in the present invention is not particularly limited, but specifically, for example, rapeseed oil, soybean oil, palm oil, cottonseed oil, corn oil, sunflower oil, safflower oil, flax oil, olive oil, linseed oil, rice oil, and the like can be used. , camellia oil, perilla seed oil, grape seed oil, peanut oil, almond oil, avocado oil, fish oil, tallow, pig fat, chicken fat, or such as MCT (medium chain fatty acid triglyceride), diglyceride, hardened oil , transesterification oil, etc. applied to chemicals or enzymes Treatment of oils and the like obtained. It is preferred to contain rapeseed oil, soybean oil or palm oil, and it is especially preferable to contain palm oil.

The method of measuring the edible fats and oils is carried out based on the ester extraction method disclosed in the "analytical method for nutrient components and the like in the nutritional expression standard" (issued on April 26, 2002, Weixin No. 13).

The emulsified material used in the oil-in-water type emulsified liquid seasoning of the present invention has the effect of enhancing and maintaining the unique aroma of the flax, and the egg yolk is preferably used. The blending amount of the egg yolk is preferably 0.1 to 20% by mass, more preferably 0.1 to 5% by mass. When the blending amount of the egg yolk is 0.1% by mass or more, the oil-in-water type emulsified liquid seasoning can sufficiently maintain the emulsified state. When it is 20 mass% or less, the flavor of egg yolk is not too strong, and the fragrance of flax can be maintained. In addition, the blending amount of egg yolk is based on the egg yolk liquid obtained by breaking the egg, because the cholesterol content in the egg yolk liquid is 1.4% by mass, so it can be issued according to the Japanese Ministry of Health, Labour and Welfare on April 26, 2011. Determination of the cholesterol measurement method shown in "(1) Gas Chromatography" of "4 Cholesterol" on the 13th.

Further, the egg yolk is obtained by dispersing edible fats and oils in an oil-in-water type emulsified liquid seasoning, and since it is easy to obtain an effect of suppressing separation after long-term storage, the effect of maintaining flavor is also high, so that the egg yolk treated with phospholipase A is preferably used. .

The liquid seasoning of the present invention can be appropriately selected and contained in various materials which are usually used for liquid seasonings, in addition to the above-mentioned raw materials, without departing from the scope of the effects of the present invention. For example, seasonings such as soy sauce, miso, salt, sodium glutamate, and broth, sugars such as glucose, fructose, sucrose, maltose, oligosaccharide, and trehalose, spices such as chili powder and pepper, lecithin, and the like. Emulsifying materials such as lysolecithin, fatty acid glyceride, polyglycerin fatty acid ester, sucrose fatty acid ester, octenyl succinic acidified starch, antioxidants such as ascorbic acid and vitamin E, bacteriostatic agents, and the like.

Determination. Analytical method

The method for measuring the content of acetic acid in the liquid seasoning of the present invention is based on "high-performance liquid chromatography (HPLC) disclosed in "Ingredient Analysis of Nutritional Indicators" (edited by the Japan Food Analysis Center, published on October 20, 2007). The method for determining the organic acid molecule is carried out. Specifically, for example, perchloric acid is added, and the final concentration of the organic acid is 0.5% by mass, and extraction is carried out, and ultraviolet absorption by an organic acid is carried out, and each of them is quantified by high performance liquid chromatography (HPLC method).

The aroma component of the liquid seasoning of the present invention can be determined by solid phase microextraction-gas chromatography mass spectrometry (SPME-GC-MS) according to the following conditions.

(1) Separation and concentration method of aroma components

The SPME fiber and the volatile component extraction device were used to separate and concentrate the aroma components by solid phase microextraction according to the conditions described later.

<Solid phase microextraction conditions>

. SPME fiber StableFlex 50/30μm, DVB/Carboxen/PDMS (Sigma-Aldrich)

. Volatile component extraction unit Combi PAL, manufactured by CTC Analitics

. Prepare for warming 40 ° C, 15 min

. Stirring speed 300rpm

. Volatile component extraction 40 ° C, 20 min

. Desorption time 10min

(2) Method for determining aroma components

Using gas chromatography and mass spectrometry, each of butyric acid, caproic acid, and 6-methyl-5-hepten-2-one relative to the peak area of acetic acid in the liquid seasoning is measured according to the conditions described later. Peak area ratio.

<Gas chromatography conditions>

. Measuring machine Agilent 6890N (manufactured by Agilent Technologies)

. Pipe column SOLGEL-WAX (manufactured by SGE) has a length of 30m, a diameter of 0.25mm, and a film thickness of 0.25μm.

. Temperature condition 35 ° C (5 min) keep → 5 ° C / min warm up to 120 ° C → 15 ° C / min warm up to 220 ° C → hold 6 min

. Carrying gas He gas, gas flow rate 1.0ml/min

<Quality Analysis Conditions>

. Mass spectrometer Agilent 5973N (manufactured by Agilent Technologies)

. Scanning quality m/z 29.0~350.0

. Ionization method El (ionization voltage 70eV)

Example

Hereinafter, the present invention will be described in more detail by way of examples and comparative examples, but the invention is not limited by the description of the following examples.

Making liquid seasonings

First, in a stirred tank, 3% by mass of flax powder, 0.9% by mass of acetic acid, 5% by mass of granulated sugar, 0.5% by mass of sodium glutamate, and 0.2% by mass of phospholipase A-treated egg yolk (Kewpie) were added. )), 0.1% by mass of xanthan gum, 0.1% by mass of flax flavor (Nature identical flavor, manufactured by Givaudan Co., Ltd.), and 70.2% by mass of water, uniformly mixed, and then added with 10% by mass under stirring Soybean oil and 10% by mass of palm oil were emulsified to prepare a liquid seasoning (oil-in-water emulsified liquid seasoning). Next, at least one selected from the group consisting of butyric acid, caproic acid, and 6-methyl-5-hepten-2-one was added, and 25 kinds of acidic liquid seasonings containing flax were prepared in Preparation Examples 1 to 25. The aroma components of each of the acidic liquid seasonings containing flax were determined by the solid phase microextraction-gas chromatography mass spectrometry described above, acetic acid, butyric acid, caproic acid, and 6-methyl-5-hepten-2-one. The peak area of the peak and the peak area of acetic acid, the peak areas of butyric acid, caproic acid, and 6-methyl-5-hepten-2-one are shown in Tables 1-4. Further, the liquid seasoning of any of butyric acid, caproic acid, and 6-methyl-5-hepten-2-one was not added as a control (Example 26).

The resulting acidic liquid seasoning containing flax was filled and sealed with 20 g each in a 30 ml covered glass container. For each month of storage at a temperature of 25 ° C The acid liquid seasoning with flax was evaluated for the function according to the criteria described later. Further, the obtained acidic liquid seasoning containing flax was pH 3.8.

[Evaluation Benchmark]

5: The unique aroma of flax is very strong compared to the control.

4: The unique aroma of flax is quite strong compared to the control.

3: The unique aroma of flax is stronger than the control.

2: The unique aroma of flax is slightly stronger than the control.

1: The unique aroma of flax is slightly stronger than the control.

From the results of Tables 1-3, it can be seen that the liquid seasoning contains one group selected from the group consisting of butyric acid, caproic acid, and 6-methyl-5-hepten-2-one, which has a feeling compared with the control. To the strong flax has a unique aroma trend.

Examples 2, 6, 9, 13, 16, and 20 are proportional to 1, 7, 8, 14, 15, and 21, which can feel a more intense flax-specific aroma. Further, Examples 3 to 5, 10 to 12, and 17 to 19 are ratios 2, 6, 9, 13, 16, and 20 which are more intense in flax.

From the results of Table 4, two kinds of compounds selected from butyric acid, caproic acid, and 6-methyl-5-hepten-2-one were mixed in a liquid seasoning, and the synergistic effect of the two aroma components was obtained. Compared with the control, it feels quite strong and has a unique aroma. Further, three kinds of compounds selected from the group consisting of butyric acid, caproic acid, and 6-methyl-5-hepten-2-one are mixed in a liquid seasoning, and the synergistic effect of the three aroma components is compared with the reference product. In comparison, I feel a very strong fragrance of flax.

The liquid seasoning (oil-in-water type emulsified liquid seasoning) of the present invention (Example 27) was prepared according to Example 3, except that 0.1% by mass of the flax flavor was replaced by 3% by mass of the flax powder. The resulting acidic liquid seasoning containing flax is slightly more intense than the reference substance. Evaluation: 2).

The liquid seasoning (oil-in-water emulsified liquid seasoning) of the present invention (Example 28) was prepared according to Example 3, except that the egg yolk-formed xanthan gum treated with phospholipase A was replaced. The resulting acidic liquid seasoning containing flax felt a slightly stronger flax-specific aroma compared to the control (evaluation: 2).

The liquid seasoning (oil-in-water type emulsified liquid seasoning) of the present invention was prepared according to Example 3, except that 0.9% by mass of acetic acid was added to 0.5% by mass of acetic acid and 0.4% by mass of sodium glutamate (Example 29). The obtained acidic liquid seasoning containing flax was compared with the control, and a strong flax-specific aroma was felt in the same manner as in Example 3 (evaluation: 3). Further, the obtained acidic liquid seasoning containing flax was pH 4.6.

The liquid seasoning of the present invention (water-in-oil) is prepared according to the acidic oil-in-water type emulsified liquid seasoning containing flax according to Example 25, except that 0.9% by mass of acetic acid is substituted with 0.89% by mass of acetic acid and 0.01% by mass of sorbic acid. Type emulsified liquid seasoning) (Example 30). As a result of the sensory evaluation in the same manner as described above, the scent of the flax after storage was better and more desirable than that of the case 25.

The liquid seasoning of the present invention (water-in-oil) is prepared according to the acidic oil-in-water type emulsified liquid seasoning containing flax according to Example 25, except that 0.9% by mass of acetic acid is substituted with 0.6% by mass of acetic acid and 0.3% by mass of sorbic acid. Type emulsified liquid seasoning) (Example 31). As a result of the sensory evaluation in the same manner as described above, the scent of the flax after storage was better and more desirable than that of the case 25.

Claims (8)

A liquid seasoning characterized by comprising flax, acetic acid, and at least one selected from the group consisting of butyric acid, caproic acid, and 6-methyl-5-hepten-2-one. The liquid seasoning of the first aspect of the patent application, wherein the peak content of the acetic acid is determined by the gas phase chromatographic-gas mass spectrometry (Gas Chromatography-Mass Spectrophotometry) The peak area ratio of butyric acid, caproic acid, and 6-methyl-5-hepten-2-one satisfies any of the following conditions (a) to (c): (a) butyric acid: 0.0001 ~0.02 (b) hexanoic acid: 0.0001~0.05 (c) 6-methyl-5-hepten-2-one: 0.00001~0.005. The liquid seasoning according to claim 1 or 2, wherein the content of the acetic acid is 0.1 to 2% by mass based on the total amount of the liquid seasoning. The liquid seasoning according to any one of the items 1 to 3, which further comprises sorbic acid and/or a salt thereof. The liquid seasoning according to any one of claims 1 to 4, which further comprises a flax flavor. A liquid seasoning according to any one of claims 1 to 5, which is an oil-in-water type emulsified liquid seasoning. The liquid seasoning according to any one of claims 1 to 6, which further comprises egg yolk. The liquid seasoning according to any one of claims 1 to 7, wherein the egg yolk is egg yolk treated with phospholipase A.